Sweet meets spicy meets sour as fresh peas are tossed with fresh ginger, chili and lemon juice. The Indian spice mix garam masala pairs perfectly with sweet peas in this satisfying side dish. This recipe comes to us from Kulsum of Journey Kitchen.
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1 cup fresh peas
1 cup frozen peas, thawed
2 tablespoons non hydrogenated margarine
1 tablespoon ginger, shredded
1 green chili, diced
1 teaspoon red chili powder
salt, to taste
1 teaspoon garam masala*
1/2 tablespoon lemon juice
*Found in Indian markets or the Indian section of most grocery stores.
If using fresh peas, place a medium pot of water over high heat. When the water boils, cook the peas in the water for 2-3 minutes and remove with a slotted spoon into a large bowl of ice water.
Melt 1 tablespoon of margarine in a wok over medium-high heat. Add the peas and cook for 1 minute, or until the peas absorb the margarine. Remove the peas before they start popping and set aside in a small bowl.
Add the shredded ginger and diced green chili to the wok. Cook for 3-5 minutes, or until the ginger has become crisp.
Season with the red chili powder and salt to taste. Add the peas back to the wok and season with the garam masala. Mix well and remove from heat.